LEMON POSSET

 LEMON POSSET

6-8 lemons cut in half and flesh removed 

2 cups heavy cream

1/2 cup sugar

1 teaspoon vanilla extract

1 heaping tablespoon lemon zest

6 tablespoons of lemon juice (from cut lemons)

In a saucepan combine heavy cream, granulated sugar, vanilla extract and lemon zest, Stir over medium heat and bring to a gentle simmer for 4 minutes. DO NOT  LET BOILL

Remove from heat and let cool for 3 minutes, then add lemon juice and stir to thicken. As it mixes and cools the mixture will begin to thicken up. Pour into lemon halves (if you have extra mixture pour into a ramekin) let chill in the fridge for at least 45 minutes.